准备

• Prepare a medium-hot grill fire.
• Trim off 1/2 inch from the top and bottom of the eggplant. Cut the eggplant lengthwise into 1/2-inch-thick slices. Cut the onion crosswise into 1/2-inch-thick slices. To keep the rings together, insert toothpicks or small skewers horizontally through the rings of each slice.
• In a small saucepan over medium-high heat, bring the cream, garlic, and thyme to a boil. Reduce the heat to medium and simmer gently until the cream has reduced by half, 3 to 5 minutes. Remove from the heat.
• 准备好烤架后，用1/4杯橄榄油刷茄子和洋葱片的两侧。将蔬菜放在烤架上，盖上盖子煮熟，直到第一侧开始变软并获得烤架，茄子2至3分钟，洋葱为5至6分钟。翻转并在盖子上煮熟并煮二侧，直到茄子变软，洋葱烧焦，但不一定完全嫩，茄子又2至3分钟，洋葱又多5至6分钟。将茄子转移到切菜板上，撒上1/4茶匙。犹太盐和1/4茶匙。胡椒。将洋葱转移到一块大箔纸上，堆叠切片，紧紧包裹，然后休息，直到残留的热量使洋葱变软约5分钟。
• 从洋葱切片中卸下串。粗切茄子和洋葱，然后在一个中等大小的碗中混合。加入奶油混合物和帕米亚诺；搅拌以结合。品尝并根据需要加盐和胡椒粉。用油和烤架在两侧刷面包切片，直到每侧30秒至1分钟，直到浅金黄色。在每个切片上放上大量的茄子混合物。